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Turopolje sits just south of Zagreb, a lowland region known for fertile fields, small villages, and a long tradition of goose farming. For generations, local families raised geese on corn and pasture, then marked important dates in the calendar with a pan large enough for a whole bird. Roast goose from Turopolje, served with rustic cornmeal žganci, still carries that sense of occasion: a dish for name days, St. Martin’s Day, Advent Sundays, and large family tables where platters land in the center and conversation stretches on. Croatian national and regional overviews of traditional cuisine often list Turopoljska guska, paired with corn semolina, among emblematic dishes, especially in the northern part of the country.
The goose itself has a particular character. Darker meat than chicken, higher in fat, and deeply flavored, it rewards slow, attentive roasting. Traditional Turopolje-style preparations keep the seasoning straightforward: salt, pepper, garlic, and sometimes caraway or marjoram, with hot lard poured over the bird before it goes into a hot oven. This step helps the fat under the skin begin to render, encouraging a crisp surface and a rich roasting base in the pan. Croatian and regional recipes echo the same method: long roasting at gradually decreasing oven temperatures, frequent basting, and unhurried resting before carving.
Cornmeal žganci form the second half of the dish’s identity. In Turopolje and neighboring regions, žganci prepared from cornmeal have long been part of rural cooking, often compared to polenta but with a distinct texture and a thicker, more sliceable structure when fully set. For Turopoljska guska, the cornmeal usually stays on the softer side, more like a robust mash than a firm loaf, and absorbs goose fat or roasting juices. The contrast between crisp skin, tender meat, and creamy, rich cornmeal captures the rustic comfort that many locals associate with winter weekends and holidays.
This version follows that lineage while shaping the instructions for a modern kitchen. The goose is dry-brined with salt and aromatics for several hours, which helps season the meat throughout and supports better browning. The roasting schedule starts at high heat to set the skin, then moves to moderate temperatures, in line with guidance from Croatian cooking schools and food writers who focus on Turopolje-style goose. The cornmeal side cooks on the stovetop with a mix of cooking liquid and goose fat, taking only about fifteen minutes, similar to traditional žganci methods.
In practical terms, this is not a quick midweek supper. A whole goose needs time: time for salting, time in the oven, and time to rest before carving. In return, the recipe yields enough meat and fat for a long lunch with guests and leftover portions for sandwiches, soups, or a second round of cornmeal. The cornmeal base suits cold evenings in particular, sitting comfortably next to braised red cabbage, beet salad, or a simple grated root vegetable slaw.
This approach suits cooks who want a faithful version of Turopolje roast goose but within clear, structured steps: measured seasonings, precise oven temperatures, and visual cues for doneness. The result holds close to regional tradition while acknowledging the tools and expectations of a home kitchen, making it a reliable centerpiece for winter holidays, family gatherings, or any occasion that calls for a generous, slow-roasted main dish grounded in Croatian culinary heritage.
8
servings45
minutes180
minutes850
kcalTuropolje roast goose with cornmeal žganci pairs crisp-skinned, slow-roasted goose with a creamy cornmeal side enriched with goose fat and pan juices. The bird is dry-brined with salt, garlic, pepper, and caraway or marjoram, then roasted at high heat before finishing at moderate temperatures for tender, evenly cooked meat. While the goose roasts, cornmeal simmers with salted water and goose fat until thick and spoonable, echoing traditional žganci from northern Croatia. The recipe suits eight generous portions and fits winter celebrations, St. Martin’s Day feasts, or any cold-weather gathering. Leftovers reheat well and the rendered fat can season potatoes, cabbage, or further batches of cornmeal.
Whole goose, 4–4.5 kg (about 9–10 lb) — preferably free-range, plucked and gutted, with giblets; serves 8.
Coarse salt, 3 tbsp (about 45 g) — for dry brining inside and out.
Freshly ground black pepper, 2 tsp — seasons the skin and cavity.
Garlic, 6 large cloves, finely grated or pressed — rubbed over the skin and inside the cavity.
Ground caraway or whole caraway seeds, 2 tsp — classic central European pairing with rich goose meat.
Dried marjoram, 1 tsp (optional) — common herb in regional roast poultry; adds mild, resinous aroma.
Yellow onions, 2 medium, quartered — placed in the cavity and under the goose to flavor juices.
Sour or firm apples, 2 small, quartered (optional) — for a gentle fruity note in the cavity; helps balance fat.
Pork lard or goose fat, 4 tbsp (about 60 g), melted — poured over the goose before roasting in the Turopolje style.
Dry white wine or light poultry stock, 250 ml (1 cup) — added to the pan to create a shallow roasting liquid and protect drippings from burning.
Water, 250–500 ml (1–2 cups), as needed — to maintain a thin layer of liquid in the pan during roasting.
Fine or medium yellow cornmeal, 300 g (about 2½ cups) — traditional base; yields a thick, creamy žganci.
Water, 1.5 liters (about 6 cups) — main cooking liquid for the cornmeal.
Coarse salt, 1½–2 tsp — adjust to taste and saltiness of pan juices.
Rendered goose fat or reserved roasting fat, 3–4 tbsp — stirred into the hot cornmeal for richness and flavor.
Unsalted butter, 2 tbsp (optional) — softens the texture and rounds the flavor.
Fresh flat-leaf parsley, 2 tbsp, finely chopped — scattered over carved goose and cornmeal.
Freshly grated horseradish or prepared horseradish, to taste — sharp contrast to the rich meat.
Simple green salad or braised red cabbage (optional) — classic pairings for roast goose.
Trim and dry the goose - Pat the goose thoroughly dry with paper towels and trim any large flaps of fat around the neck and cavity; reserve trimmings for rendering if desired.
Mix the seasoning paste - Combine coarse salt, black pepper, garlic, caraway, and marjoram (if using) in a small bowl to form a loose paste.
Season the goose inside and out - Rub the paste over the entire surface of the goose and inside the cavity, working some under any loose skin around the neck and breast.
Fill the cavity - Stuff the cavity loosely with onion quarters and apple quarters, leaving enough space for heat and air to circulate.
Score or prick the skin - With a sharp paring knife or skewer, lightly prick the skin over the breast and thighs in a crosshatch pattern without cutting into the meat; this helps fat render during roasting.
Rest the goose - Place the goose breast-side up on a rack set over a tray, uncovered or loosely covered, and refrigerate for at least 4 hours and up to 24 hours for deeper seasoning.
Preheat the oven and prepare the pan - Heat the oven to 220°C (428°F). Set a sturdy rack in a deep roasting pan large enough to hold the goose with space around it.
Warm the fat - Melt the pork lard or goose fat in a small saucepan until hot but not smoking.
Place the goose in the pan - Remove the goose from the refrigerator, place it breast-side up on the rack, tuck the wing tips under, and tie the legs loosely with kitchen twine.
Pour hot fat over the goose - Carefully spoon or pour the hot fat over the goose, coating the skin evenly; pour any remaining fat into the bottom of the pan along with the onion pieces that do not fit inside the cavity.
Add initial liquid to the pan - Pour the white wine or poultry stock into the bottom of the pan, along with 250 ml (1 cup) water, forming a shallow layer of liquid beneath the rack.
Roast at high heat - Place the pan in the oven and roast at 220°C for 20–25 minutes, until the skin starts to take on light color and fat begins to pool in the pan.
Lower the temperature and continue roasting - Reduce the oven temperature to 190°C (374°F). Roast for 40–45 minutes, basting the goose every 20 minutes with pan fat and juices.
Adjust liquid as needed - Check the pan occasionally and add a splash of water if the bottom begins to dry; maintain a thin layer of liquid to protect the drippings.
Finish at moderate heat - Reduce the oven temperature again to 180°C (356°F) and roast for another 90 minutes, basting every 30 minutes, until the thickest part of the thigh reaches 75–80°C (167–176°F) on a thermometer and the skin is deep golden.
Rest the goose - Transfer the goose to a carving board, tent loosely with foil, and rest for 20–30 minutes while the cornmeal žganci cook.
Measure water and season - In a medium heavy pot, bring 1.5 liters (6 cups) water and 1½ tsp salt to a steady simmer.
Add cornmeal gradually - Sprinkle the cornmeal slowly into the simmering water while whisking or stirring vigorously to prevent lumps.
Simmer until thick - Reduce heat to low and cook, stirring frequently, for 12–15 minutes, until the mixture thickens to a creamy, dense consistency that pulls slightly from the sides of the pot.
Enrich with fat and butter - Stir in 3–4 tbsp hot goose fat taken from the roasting pan and the butter (if using) until the cornmeal looks glossy and smooth.
Adjust seasoning and hold warm - Taste and adjust salt if needed, then keep the pot covered over very low heat or on a warm spot of the stove until serving. If it thickens too much, loosen with a small splash of hot water.
Separate legs and breasts - Carve the rested goose by removing the legs, thighs, and wings, then slicing the breast meat off the bone into neat slices.
Degrease pan juices - Skim excess fat from the roasting pan (reserve for other dishes), leaving a modest layer of fat and juices. Warm the pan on low heat, scraping up browned bits to form a simple, rich jus.
Plate the dish - Spoon a generous bed of cornmeal žganci onto each plate, top with slices of goose and a portion of leg or wing if desired, then ladle over a little pan jus.
Garnish and serve - Finish with chopped parsley and a small spoonful of grated horseradish at the side of each plate; bring any extra cornmeal and goose to the table on warm platters.
Approximate values for one serving (about 200 g roast goose with skin and 200 g cornmeal žganci):
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | ~850 kcal |
| Carbohydrates | ~35 g |
| Protein | ~45 g |
| Fat | ~50 g |
| Fiber | ~3 g |
| Sodium | ~900 mg |
| Key Allergens | None inherent; check butter brand for traces of milk proteins if used |
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